This was supposed to have been posted last season. Here it is for all to use. Enjoy it, as it is one of the best, most authentic, and complex of them all.
This recipe is a compilation/revision of the 4 versions that are still available in print.
December 2001
July, 2004
July 2005
December 2006
Chiles Molido, ground
8oz/225g New Mexico Chili Molido
8oz/225g California Chili Molido
4oz/120g Pasilla Chili Molido
4oz/120g Chilpolte Chili Molido
4oz/120g Cayenne Pepper
4oz/120g Paprika
4oz/120g Ancho Chili Molido
4oz/120g Smoked Paprika *
4 oz basil leaves, ground
4oz oregano leaves, ground
40z thyme leaves, ground
1 cup garlic powder granules
1 cup onion powder granules
1 cup yellow mustard powder
1 cup black pepper, ground
1 cup white pepper, ground
16 oz regular salt
Tuesday, September 24, 2013
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